Thanksgiving Planned-overs

By the time we are tired of eating turkey leftovers, it doesn't always mean that our fridge is devoid of the big bird.  Instead of letting them go to waste, I decided to make Turkey Stew.  This stew is quite flexible for quantities and ingredients.  If you have left over veggies - toss them in a few minutes prior to eating, but not too early or they will be mushy.  Soup is so great for our waistline, as well as our pocket books, especially when leftovers are involved.

Turkey Planned-over Stew

    
• 1/2 onion chopped
• 1 tsp minced garlic
• 2 carrots
• 3 potatoes
• 2 celery stalks
• diced tomatoes - one 14 oz can or equivalent
• 2 cups chopped up turkey leftovers
• 2 tsp better than bullion - i used chicken, feel free to use veggie and spices

1. Warm the pot on medium-high heat. Spray the bottom of your pot with cooking spray.  Much less fat than using butter. Reduce heat to medium. Lightly brown onion and garlic.

2. While onion browns, chop carrots potatoes and celery to bite size pieces.  Leave skin on potatoes.  SO many more vitamins and extra filling in our tummy.

3. Put veggies in pot  and fill with enough hot water to make it "soupy" enough for your liking.  Now is the time for flavorings.  Better than bullion, basil, oregano, dill, salt and pepper to taste is what went into my pot tonight.  Use whatever you'd like. 

As a side, we had bread with butter.  If you still have rolls or French bread left from last Thursday use them.  Or, use other left-overs as sides.  

We had snow "ice" cream for dessert.  My dear 2 year old tyrant loved it.  We found the recipe about.com

Check back soon for for Turkey Enchiladas!